These pancakes, which take inspiration from Korean pajeon, get their light texture from a batter made with club soda, similar to tempura batter. Pressing hard on them when frying makes them crisp, as does the inclusion of cornstarch. The scallions are left in big pieces so they get charred on the edges of the pancake while remaining soft and tender inside.
Ingredients
Makes 4 Pancakes
Sauce
1
2
2
1
1
Pancakes and Assembly
1
¼
1
1
1
2
1
10
4
Preparation
Sauce
Step 1
Whisk ginger, soy sauce, vinegar, chili oil, and sugar in a small bowl until sugar is dissolved. Set sauce aside.
pancakes and Assembly
Step 2
Whisk flour, cornstarch, salt, and sugar in a large bowl. Whisk club soda, soy sauce, and sesame oil in a medium bowl to combine, then pour into dry ingredients and whisk until smooth (be careful not to overmix; it’s okay if there are a few small lumps). Fold in scallions.
Step 3
Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high. Pour ¼ cup batter into skillet. Cook, moving pan around on the burner for even cooking, until bottom of pancake is set and golden, about 2 minutes. Flip and cook, pressing down on pancake to create direct contact with pan, until other side is golden, about 1 minute. Continue cooking, turning often to keep scallions from burning, until golden brown and crisp and cooked through, about 5 minutes longer. Transfer pancake to a wire rack. Repeat process with remaining batter and remaining 3 Tbsp. oil 3 more times to make a total of 4 pancakes.
Step 4
Cut each pancake into wedges if desired and serve with reserved sauce on the side for dipping.
How would you rate Scallion Pancakes With Chili-Ginger Dipping Sauce?
Leave a Review
Reviews (31)
Back to TopThese were less flavorful than I thought they would be and the sauce was overpowering.
Katie
Detroit, MI
3/7/2024
wish I could see recipe for FREE as it is on a FREE site!!
Jane doe
tombstone
5/11/2022
Really liked this recipe. The batter was very thick so I thinned out with some ginger soda that I had already subbed. I shld hv pressed down more on the pancakes as they said or thinned a bit more for my taste. For the sauce, I used pickled ginger. Much easier and nice flavor. It added a little brightness. Everyone loved them. Will go into a regular rotation. Thanks for something different with my asian salmon:)
Vintage babe
Chicago
9/16/2021
I really like this recipe!! The sauce is amazing!Love ittttt
Effie W
2/20/2021
Anyone know math??? You can’t make 4 one-quarter cup pancakes with 4+ cups of batter. What should it really say? These were gummy and less flavorable than I imagined they’d be, and lots more than 4 pancakes.
HensleyHome
Sacramento
1/11/2021
These were a huge hit! I agree with the comments that say this amount of dough makes more than four pancakes. I found that turning the heat slightly lower allowed me to achieve the desired crispyness, so if you have some time on your hands that's a good strategy
Anonymous
California
6/10/2020
these were kinda weird and gummy for me? didn't really get crispy like I expected?? any suggestions? lol
toronto
5/15/2020
What the heck! These are so good! I'm having a really hard time not eating every single one as soon as they come out of the pan.
Eseeks
Maine
5/12/2020
This yielded 4 larger pancakes. I stacked them and then cut each pancake in fourths. The sauce is a bit on the tangier side from the vinegar, I used the leftover dipping sauce to pair with Sohla's dumplings :D
Anonymous
San Francisco
5/10/2020
I made the Scallion Pancakes w/ginger-chili sauce and it was so good that I registered today so I could saye "o m g ! ".....amazing! ....it will be my "go to" side dish with any protein and definitely an easy Asian vegetable dish to go with my Trader's Joe frozen orange chicken entree! ...lol
Jodi Mc
Tulsa, OK
5/7/2020
Delicious and using the sauce again and again
Anonymous
LA
5/2/2020
these were remarkably easy to make and delicious. (oops! i accidentally made one before i folded in the scallions but it kinda tasted good too!). but the next morning, with a fried egg on top -- OMG good!
Anonymous
tallahassee
4/24/2020
I was super excited to make these, as I love scallion pancakes. After looking through this recipe, I've realized that I didn't actually make this one! Bon Appetit has THREE different scallion pancake recipes! When I search on the BA website, I only find this one, but I started from Google. I looked up 'bon appetit scallion pancakes' from google, and the first result isn't this one. I'll be trying out this recipe soon to see how it compares to the recipe from 2016 (haven't tried the 2017 recipe).
Anonymous
Charlotte, NC
4/20/2020
These did not work at all for us. We used gluten free all purpose flour and I don’t know if that was the mistake for us, but we followed the rest of the recipe as written and the texture was terrible. Like slightly melted cheese in the middle. Not fluffy as described in the magazine. My fiancé ate them but I couldn’t choke them down.
angmar2805
Minneapolis
4/18/2020
Great recipe, Andy! Really delicious and will 100% make this again. Agreed with reviewers below that the batter seems to make more than 4 pancakes if you stick to the 1/4 cup measurement. I made them a little bigger, so it took a while for them to get fully cooked through. Again, as everyone says below, make sure to flatten the pancakes. The dipping sauce is also key – so good!
lesliech
4/15/2020